Growing Micro Greens and Organic Produce for Restaurants

Chef Stacey Givens, founder and owner of The Side Yard in Portland, Oregon, and chef at Raptor Ridge Winery in Newberg, talks about growing micro greens and selling them to the city's finest restaurants. Since the term "micro greens" is relatively new, below are answers to a list of frequently asked questions.

What are micro greens? Mostly, they are regular plants harvested early when they are only a couple inches long. There are seed varieties that are micro-mixes, but they're not necessary.

If I want to grow micro greens, do I need special plants? No. Just seed a little heavier than normal and thin them out once they get their "true leaves" (which are different than the cotyledon leaves sprouted by new seedlings).

What makes a good micro green? Root veggies are good. Givens recommends amaranth, carrots, ruby streak mustard greens, micro radishes (including Easter Egg and French Breakfast varieties), beets, and turnips.

How do I know when they're ready for harvest? For most veggies, it's once their "true leaves" have grown in.

How delicate are these plants? Extremely. They should be handled with care and washed carefully especially if you keep the root hairs intact on the root, as Givens likes to do (an example of the washing process can be seen in the video).

How do chefs use your micro greens? The micro-radishes, micro arugula, micro mustard, and micro carrots are used mostly for garnish, "to make a plate pop".

Are micro greens any healthier for you than full-sized plants? No. But they taste great, like a "flavor bomb since the flavors are concentrated in the smaller root size."

How perishable are these micro greens? Givens harvests the micro greens in the morning, washes, packages, and delivers them to the local restaurants she serves within hours of harvest.

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  Entertainment

[roughmcgruff]

This is a great video. Your work is amazing and has made me very hungry!

[foodfarmerearth]

Thanks! Not only does Stacey grow good food - she's excellent at making it too. The ingredients and how she pulled them together…well, I just wanted to pull up a chair and dig in!

[ohsodolloso]

Great video and information, thanks Stacey..........I have been sprouting a few micro greens, just started pea shoots...........definately gonna do my raddish seeds in the soil now, and start some carrot seed micros as well..........well done for running such a fabulous business.....most inspiring :0)

[foodfarmerearth]

Thanks so much - and so glad to hear you're growing some too!!

[Hospicio Yballe]

This is fantastic! I cannot wait to begin my own garden. Great work Chef Stacey Givens!! I hope that you receive the help you deserve. This is beautiful!!!

[foodfarmerearth]

Isn't great to learn that those thinned out plants are actually edible - and good?! Loved learning about this and what chef Stacey is doing - so very cool. =)

[Karmen Rodríguez García]

Its so nice what you do....please if you come to come to cancun, contact us, :D

[aussiegirlonamission]

I love what she is doing. Fantastic. She should try growing Micro Radish in Aquaponics?? Not sure if it would work but she wouldn't have all the cleaning = no soil :) Love it !! Thanks for sharing :)

[TheBlackwater200]

OMG! she looks this guy ?I know, please woman stop the buzz cut hair style you look like a boy. >.<

[Jerry Thornton]

You are beautiful !! Thank you for being you ! I love you